Salted Butter Penne with Shrimp & Herbed Cream Sauce

Serving Size:  4-6


1 lb. Pappardelle's Salted Butter Penne
¼ cup extra-virgin olive oil
1 lb. medium shrimp, peeled & deveined
4 cloves garlic, minced
½ tsp. each of: salt & pepper, plus more to taste
1 (15-oz) can whole-peeled tomatoes, drained and roughly chopped
½ cup fresh basil leaves, chopped
½ cup fresh parsley, chopped
¼ tsp. crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
¾ cup heavy whipping cream
½ cup grated Parmesan


  1. Bring a large pot of salted water to boil. Add pasta, cook 10-12 minutes, or until al dente, stirring intermittently. Drain and set aside.
  2. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add shrimp, garlic, ½ tsp salt, and ½ tsp pepper. Cook, stirring frequently until the shrimp turns pink and is cooked through, about 2-3 minutes. Using a slotted spoon, remove shrimp and set aside. 
  3. Pour in tomatoes and season with salt and pepper, to taste. Bring to a boil, then reduce heat to low and simmer. Break up tomatoes and cook until sauce thickens. (Add water as necessary if the sauces reduces too quickly or begins to stick to the bottom of the pan.)
  4. Add the tomatoes, ¼ cup basil, ¼ cup parsley, and red pepper flakes to the skillet. Cook for 2 minutes, stirring constantly. Add wine, clam juice, and heavy cream. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 7-8 minutes, until the sauce thickens. Add ¼ cup of Parmesan and the remaining herbs. Toss pasta, shrimp and sauce together until all ingredients are coated. 
  5. Plate servings and sprinkle with remaining Parmesan. Serve immediately and enjoy!